Sides and Salads Recipes - Asparagus with Crispy Noodles Recipe

Ingredients

• 15ml/1 tbsp sunflower oil

• 350g/12oz thin asparagus spears

• 5ml/1 tsp salt

• 5ml/1 tsp ground black pepper

• 5ml/1 tsp golden caster (superfine) sugar

• 30ml/2 tbsp Chinese cooking wine

• 45ml/3 tbsp light soy sauce

• 60ml/4 tbsp oyster sauce

• 10ml/2 tsp sesame oil

• 60ml/4 tbsp toasted sesame seeds

For the noodles:

• 50g/2oz dried cellophane noodles or thin rice vermicelli

• sunflower oil, for deep-frying

Serves 4

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Method:

1. First make the crispy noodles. Fill a wok one-third full of oil and heat to 180°C/350°F or until a cube of bread, dropped into the oil, browns in 45 seconds. Add a small bunch of noodles to the oil, they will crisp and puff up in seconds.

2. Using a slotted spoon, remove from the wok and drain on kitchen paper. Set aside. Cook the remaining noodles in the same way.

3. Heat a clean wok over a high heat and add the sunflower oil. Add the asparagus and stir-fry for 3 minutes.

4. Add the salt, pepper, sugar, wine and both sauces to the wok and stir-fry for 2-3 minutes. Add the sesame oil, toss to combine and remove from the heat.

5. To serve, divide the crispy noodles between 4 warmed plates or bowls and top with the asparagus and juices. Scatter over the toasted sesame seeds and serve immediately.

An easily prepared dish of tender asparagus spears tossed with sesame seeds and served on a bed of crispy, deep-fried noodles is just as perfect for casual entertaining as for a light mid-week supper. The lightly cooked asparagus retains all its fresh flavor and bite and contrasts wonderfully with the noodles.